Chipotle Pumpkin Ketchup Pulled Chicken Enchiladas

Serving Size: 8


3 tablespoons vegetable oil
1 ½ pounds of chicken thighs
1 teaspoon kosher salt
½ teaspoon black pepper
2 teaspoon cumin powder
2 teaspoon garlic powder
½ teaspoon chili powder
1 red onion, chopped
1 cup corn (local fresh or frozen)
2 cloves garlic, minced
5 canned whole green chilies, seeded and chopped
1 (28 ounces) can stewed tomatoes
½ teaspoon all-purpose flour
16 (8 inch) corn tortillas
8oz (1 cup) Skillet Chipotle Pumpkin Ketchup
1 cup jack cheese
¾ cup sour cream
1 tablespoons lime juice (fresh squeezed)
kosher salt to taste


Add vegetable oil to a large cast iron skillet. Season chicken thighs with salt and pepper and brown chicken over medium heat until cooked thru, allow 6 minutes per side. Sprinkle chicken with cumin, garlic powder and chili powder before turning. Remove from skillet and allow time to cool. Using the same skillet add red onion, garlic in chicken drippings until lightly caramelized and tender. Add corn and chilies, stir well. Remove from heat and put in a bowl to cool down. In the empty warm skillet add canned tomatoes, Skillet Chipotle Pumpkin Ketchup and sauté for 1 minute and reserve. Transfer to blender and pulse until smooth. Pull chicken thighs apart with a fork or just use your hands it’s more fun! Add shredded chicken back in the empty skillet and combine with veggies. Heat or steam corn tortillas until soft and pliable, coat the bottom of 2 – 13x9 inch baking pans with a ladle of sauce. Using a separate bowl, dip each tortilla in the enchilada sauce to lightly coat each tortilla and add flavor. Spoon ¼ cup of cup of chicken veggie filling and roll, place seam side down in baking dish. Top with remaining sauce and cheese. In a pre-heated oven bake at 350º until cheese is melted and bubbly about 15-20 minutes. Mix lime and sour cream and salt to taste to make a lime crème. Garnish with chopped cilantro, scallion and lime crème.